Ethiopian Foods and Drinks

The cuisine of Ethiopia is special from the rest of Africa due isolation from neighboring cultures that Ethiopia evolved in mostly. Nothing like food you’ve ever tried before while on travel then try Ethiopian food which is based around lightly sour, thin pancake and crumpet-textured bread known as Injera that is made from an endemic grain called tef.

Instead of using a plate, Portions of food are placed on the Injera and torn off from the edges later used instead of cutlery to eat the food. Wat is spicy stews made from meat, chicken or vegetables and the common form of dish served up. Traditional Ethiopian food can be found everywhere in national food restaurants however plentiful international cuisine can as well be found on restaurant menus in all major towns.

Traditional Ethiopian food does not use pork because most Ethiopians are Muslim and Ethiopian Orthodox Christians. Every Wednesday and Friday during the 55 days of Orthodox Christian Lent, meat is not eaten by the majority of committed Orthodox Christians even though Ethiopia dishes can seem heavily dependent on meat. Ethiopian specialties include; fish stew (Asa wat), chicken stew (Doro Wat), lentil curry (Messer), very spicy beef (Kai Wat) etc

The Ethiopian province of Kaffa is said to be the home of coffee and is traditionally served thick and sweet, in tiny cups as part of the Ethiopian coffee ceremony. Therefore coffee and macchiato due to the Italian influence are most widespread and celebrated drinks in Ethiopia. St George, Harar, and Castel are some locally brewed beers that visitors shouldn’t leave Ethiopia without testing. Gonder produces a good red wine and Awash Crystal a quaffable dry white that are in reality worth trying.

Leave a Reply